EGGNOG (ALTON BROWN)

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
• Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
• Add the milk, cream, bourbon, and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
• With the mixer still running gradually add the tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• For cooked eggnog try this: In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream, and nutmeg and bring just to a boil, stirring occasionally.
• Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
• Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks.
• With the mixer running gradually add the tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.